This vegan blueberry cashew cake is soft, moist, fruity, and rich with a lightly nutty flavor from cashews. Fresh blueberries burst throughout the cake while a creamy cashew glaze adds extra indulgence.

Perfect for brunch, dessert, tea time, or celebrations.

Serves

8–10 slices

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Ingredients

For the Cake

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• ¾ cup granulated sugar
• ½ cup brown sugar
• ¾ cup unsweetened plant milk
  (oat, soy, almond, or cashew)
• ½ cup neutral oil
  (canola, sunflower, or melted coconut oil)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)

Add-Ins

• 1 cup fresh or frozen blueberries
• ¾ cup chopped cashews

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Optional Cashew Glaze

• ½ cup raw cashews (soaked)
• 3 tbsp plant milk
• 2 tbsp maple syrup
• 1 tsp lemon juice
• Pinch of salt

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Optional Toppings

• Powdered sugar
• Extra blueberries
• Chopped roasted cashews
• Lemon zest

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Step 1: Prepare the Oven & Pan

1. Preheat oven to 350°F (175°C).
2. Grease an 8-inch round cake pan or loaf pan.
3. Line with parchment paper if desired.

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Step 2: Prepare the Vegan Buttermilk

In a small bowl:

1. Combine plant milk and apple cider vinegar.
2. Let sit for 5–10 minutes.

It will slightly curdle and create tenderness in the cake.

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Step 3: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

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Step 4: Mix Wet Ingredients

In another bowl, whisk:

• Granulated sugar
• Brown sugar
• Oil
• Vanilla
• Almond extract
• Vegan buttermilk

Mix until smooth.

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Step 5: Combine the Batter

1. Pour wet ingredients into dry ingredients.
2. Stir gently until just combined.

Do not overmix.

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Step 6: Fold in Blueberries & Cashews

1. Toss blueberries lightly with 1 tsp flour
   (helps prevent sinking).
2. Fold blueberries and chopped cashews into the batter gently.

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Step 7: Bake

1. Pour batter into prepared pan.
2. Smooth the top.
3. Bake for:
   • 35–45 minutes

The cake is done when:

• A toothpick comes out mostly clean
• The top is golden
• The center springs back lightly

Cool for 15 minutes before removing from the pan.

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Step 8: Make the Cashew Glaze (Optional)

Soak the Cashews

• Soak in hot water for 20–30 minutes
  OR overnight in cold water.

Drain before blending.

Blend

Add to a blender:

• Soaked cashews
• Plant milk
• Maple syrup
• Lemon juice
• Salt

Blend until completely smooth.

Add more milk for a thinner glaze.

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Step 9: Decorate

Once cake is cool:

• Drizzle with cashew glaze
• Add blueberries
• Sprinkle chopped cashews
• Dust with powdered sugar

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Flavor Variations

Lemon Blueberry Version

Add:

• 1 tbsp lemon zest
• Extra lemon juice in glaze

Cinnamon Cashew Cake

Add:

• 1 tsp cinnamon
• Pinch of nutmeg

Berry Mix Version

Use:

• Raspberries
• Blackberries
• Strawberries

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Chef Tips

• Don’t overbake or the cake may dry out.
• Frozen blueberries can be used directly from frozen.
• Blend glaze thoroughly for ultra-creamy texture.
• Cashew milk enhances the nutty flavor beautifully.

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Storage

Room Temperature

• Up to 2 days covered.

Refrigerator

• Up to 5 days.

Freezer

• Freeze slices individually for up to 2 months.

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Approximate Nutrition (Per Slice)

• Calories: 280–380
• Carbs: 38–48g
• Fat: 12–18g
• Protein: 4–6g